Preheat oven to 350F degrees.

Prepare a muffin pan with paper baking cups or silicone muffin molds.

In a large bowl, whisk butter and sugar together for about 3 minutes, until creamy.

In a small pitcher, mix eggs, egg yolk, milk, lemon zest, and lemon juice together.

Add the egg mixture to the butter mixture.

In another bowl, whisk together rice flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients to the wet ingredients, beating until well blended.

Pour the batter half way up the sides of each of the muffin cups.

Let the batter rest for about 20 minutes before baking.

Sprinkle granulated cane sugar on top of the batter and bake for 20 minutes.